Seared Scallop Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and garlic, sautéing until they are translucent and fragrant.

3. 3

   Cook the Rice

   Add the Arborio rice to the pan, stirring to coat it with the oil and butter. Toast the rice for about 2 minutes until slightly translucent. Pour in the white wine and cook until it has mostly evaporated.

4. 4

   Add Broth Gradually

   Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Finish the Risotto

   Stir in the grated Parmesan cheese and remaining butter. Season with salt and black pepper to taste. Keep warm while you sear the scallops.

6. 6

   Sear the Scallops

   In a separate skillet, heat the remaining olive oil over high heat. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Serve

   Plate the risotto and top with seared scallops. Garnish with fresh parsley and enjoy!